Breakfast, Desserts

Bubble Waffles & Pumpkin Seed Ice Cream

November 2, 2016

This is a bubbly one!! Sweet, crispy, chewy morsels of waffle cone-like bubbles topped with creamy pumpkin seed ice cream that will make you look at the inside of a pumpkin a whole lot different this fall…maybe just a little, but different none the less…Anyways, PUMPKIN SEEDS ARE AWESOME!! Sorry for my culinary nerdiness, but i’m a little obsessed over them and there are about to be zillions of these little crisp buttery seeds everywhere for fall. Take full advantage it while you can!

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Starting with the toasted pumpkin seed ice cream, in a small sauce pot on low to medium grease the pan with a pad butter…

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…and add in 1/4 cup shelled pumpkin seeds. Roast the seeds for 3-4 minutes and reduce to low heat.

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Once the heat is reduced add in 1 1/2 cups cream…

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…1/3 cup sugar…

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…and a pinch of salt. Bring to a simmer.

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In a separate bowl containing 1 egg, whisk in 1-2 ladles of the simmering cream.

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Whisk quickly to avoid cooking the egg.

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Once incorporated transfer the tempered egg mixture back into the simmering cream.

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Give this a good mix and continuing cooking for 2-3 minutes on medium heat.

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Transfer the heated mixture to a blender.

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Blend on high speed until perfectly smooth.

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Pour the ice cream mixture into a bowl.

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Mix in the remaining 1/2 cup of cream and transfer to the refrigerator to cool to 40ºF.

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Once the mixture has cooled, transfer to an ice cream maker and churn accordingly (my KitchenAid takes about 15 minutes).

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After the mixture is whipped, transfer it to the freezer to set up for about 45 minutes.

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Begin making the waffles by adding the ingredients to a medium mixing bowl—starting with 1 whole egg…

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…2/3 cup water…

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…2 tbsp evaporated milk…

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…a pinch of salt…

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…1 tbsp tapioca flour…

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…2/3 cup sugar and 3/4 cup all purpose flour…

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 …1 tbsp custard powder…

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…and 1 tsp baking powder.

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Whisk until smooth.

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Cover in plastic, and transfer to the fridge to rest for 1 hour.

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Once batter is rested, remove it from the fridge and give it a good mix.

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Give your pre-heated bubble waffle iron (electric or analog like mine) a good brush of canola or vegetable oil to grease the iron.

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Then add 1-2 ladles of batter (depending on the waffle size you prefer) to the center of the iron.

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Close the iron and immediately flip it to the other side.

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Cook for 2 minutes, flip again, and cook for 3 minutes.

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Once the waffles are golden brown…

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…remove them from the iron and repeat.

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When the waffles are all cooked up, simply top with a scoop or two of the toasted pumpkin seed ice cream…

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…a sprinkle of pumpkin seeds to garnish and simply ENJOY this festive and unique treat!  

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Bubble Waffles & Pumpkin Seed Ice Cream

Ingredients

    Bubble Waffle Batter:
  • 3/4 cup all purpose flour
  • 1 tbsp tapioca flour
  • 1 tsp baking powder
  • 1 tbsp custard powder
  • 1 whole egg
  • 2/3 cup water
  • 2 tbsp evaporated milk
  • 1 tbsp vegetable oil for brushing
  • Pumpkin Seed Ice Cream:
  • 2 cups cream
  • 1/4 cup shelled pumpkin seeds
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 egg

Instructions

  1. Starting with the toasted pumpkin seed ice cream, in a small sauce pot on low to medium grease the pan with a pad butter and add in 1/4 cup shelled pumpkin seeds. Roast the seeds for 3-4 minutes and reduce to low heat. Once the heat is reduced add in 1 1/2 cups cream, 1/3 cup sugar, and a pinch of salt. Bring to a simmer.
  2. In a separate bowl containing 1 egg, whisk in 1-2 ladles of the simmering cream. Whisk quickly to avoid cooking the egg. Once incorporated transfer the tempered egg mixture back into the simmering cream. Continuing cooking for 2-3 minutes on medium heat. Transfer the heated mixture to a blender and blend on high speed until perfectly smooth.
  3. Pour the ice cream mixture into a bowl and mix in the remaining 1/2 cup of cream. Transfer to the refrigerator and cool to 40ºF.
  4. Once the mixture has cooled, transfer to an ice cream maker and churn accordingly (my KitchenAid takes about 15 minutes). After the mixture is whipped, transfer it to the freezer to set up for about 45 minutes.
  5. Begin making the waffles by adding the ingredients to a medium mixing bowl—starting with 1 whole egg, 2/3 cup water, 2 tbsp evaporated milk, a pinch of salt,1 tbsp tapioca flour,
  6. 2/3 cup sugar, 3/4 cup all purpose flour, 1 tbsp custard powder, and 1 tsp baking powder. Whisk until smooth, cover in plastic, and transfer to the fridge to rest for 1 hour.
  7. Once batter is rested, remove it from the fridge and give it a good mix. Give your pre-heated bubble waffle iron (electric or analog like mine) a good brush of canola or vegetable oil to grease the iron. Then add 1-2 ladles of batter (depending on the waffle size you prefer) to the center of the iron. Close the iron and immediately flip it to the other side. Cook for 2 minutes, flip again, and cook for 3 minutes. Once the waffles are golden brown remove them from the iron and repeat.
  8. When the waffles are all cooked up, simply top with a scoop or two of the toasted pumpkin seed ice cream, a sprinkle of pumpkin seeds to garnish, and simply ENJOY this festive and unique treat!
http://www.byrontalbott.com/bubble-waffles-pumpkin-seed-ice-cream/

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| Top Left: Boos Cutting Board | Top Middle: Baking Rack | Right Middle: KitchenAid Ice Cream Maker |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Bubble Waffle Iron | Right: Vitamix |

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